Chick Pea Salad

20 minutes Prep: 20 minutes

91 calories per serving view nutrition facts

4-6 servings suggest servings

Be the first to add a photo of this recipe!

1	cup	chickpeas (garbanzo beans)	dry, cooked, (about 2 1/2 cups)
3-4	each	scallions, spring or green onions	with tops, sliced
1	large	carrot	grated or cut in fine matchsticks
3/4	cup	parsley leaves	minced fresh
1	tablespoon	yogurt, non-fat	optional
2	tablespoons	cider vinegar	unpasteurized
1/4	teaspoon	basil	dried, or 1 rounded tablespoon fresh basil, minced

Stir together yogurt, vinegar and basil.

Combine with remaining ingredients, and chill several hours before serving.

Goes well with dark green things, like spinach soup, or broccoli and noodles.

Or, stuff into a pita bread lined with spinach leaves.

Cheap, easy, doubles or triples well, freezes badly, but can be made ahead and lasts several days in the fridge.

Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 91 9% of calories from fat

Vitamin A	82%		Vitamin C	34%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

by Laurie

History - Rosemary is considered to be the herb of fidelity. If you sprinkle some around the house it is said to bring good luck and protection. ...

It sounds like the same one my sister used to make before she passed.It's been many years since I had it.

Photo by TessaZeta

A delightful gourmet recipe brought to you by Real Food Direct